In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, potato, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add broth and water to the cooked vegetables. Stir in the tomatoes, bay leaf and rosemary sprigs. Bring themixture to a boil.

In a seperate skillet heat butter and add the Swiss chard and parsley. Season with salt and pepper and cook for 4 minutes or until the chard is wilted.

Add the cannellini beans, the stelline pasta and after mixing add in chard and parsley to the simmering soup base. The soup is done, but since it's so hot, it will continue to cook.

I usually separate a cup in a bowl to cool and try. I will add the appropriate seasonings after I try it.

This soup made a lot! Surprisingly warm and hearty I have quite a few jars of this soup and spent less than $20.00 on ingredients. That's just smart cooking!

About Me

Hi, I'm Rebekah. Born and raised in San Francisco, I gained a passion for food from my family, that has grown over the years. I wanted to create a blog to share my reviews and recipes, travels and photos.